As the author notes, at most stores the only water the greens get is from those overhead sprayers that are there mainly to make the produce look appealing. However, she worked at one store that had a full-service kitchen where they meticulously hydrated the greens every night, and this simple step made all the difference:
Each night at the close of the store, the greens were removed from the wall and placed in a large cooler. Before greens were returned to the floor, they got a five-minute soak in cool, clean water. Any lackluster leaves were given a boost and things were good as new.
Why does this work? As cut stems are exposed to air, they start to lose the valuable moisture inside their leaves. A quick dip solves that problem and could be the key to getting extra time from those sad, forgotten stems at week's end.
Once you're done, run them through a salad spinner or towel/air dry, and return to the refrigerator. Use the leftover water to take care of those house plants while you're at it!
Granted, you'll get the best results from greens that are stored properly in the first place, so make sure you check and see if the way you're keeping them measures up to our in-house storage testing!
We're a little ashamed of ourselves for not taking better care of our salad greens, but now that we've read this, we'll never make that mistake again. After all, wilted, limp lettuce will ruin a salad, and we like salad too much to risk that.
Article Source: The Kitchn
There are no comments at the moment, do you want to add one?
Write a comment